I created this recipe on a whim a few months ago when I didn’t feel like leaving the house for dinner. Do you ever have those days when you don’t feel like cooking, but you don’t feel like going anywhere to actually get food? This was one of those days. Luckily for me I had all of these items in my fridge and pantry and created this delicious taco bowl that even my pickiest of eaters ate. Yes, Niko finally ate chicken and veggies. This was a win for me.
Here is the recipe and I hope you enjoy!
Crockpot Chicken Verde Taco Bowls
Ingredients
- 3 chicken skinless and boneless organic breasts
- 16 oz salsa verde any brand of your choice
- 1 can of organic black beans drained and rinsed
- 1/2 cup cauliflower rice fresh or frozen
- 3/4 cup quinoa
- red bell pepper diced thick
- green bell pepper diced thick
- red or yellow onion diced thick
- 3 cloves garlic smashed
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 ts onion powder
- salt and pepper to taste
- about a 1/4 cup of filtered water
- Optional Topping:
- diced tomatoes
- diced avocados
- small handful of spinach for the bowl
- cilantro
- salsa of choice
- lime wedge
Instructions
- On a stove top, cook the quinoa according to the package. One the quinoa’s liquid is almost evaporated, add your cauliflower rice. Cook together for the remaining few minutes and set aside.
- In your crockpot, add all of your ingredients EXCEPT the quinoa/cauliflower mixture. Stir and cover. Cook on low for 8-10 hours.
- Shred chicken once cooked and leave the crockpot on warm setting.
- In a bowl or plate, add the quinoa/cauliflower mixture on the bottom. add some spinach, add the shredded chicken mixture including some of the juices, and top with whatever toppings you like. Squeeze a hint of lime juice and top with a pinch of flaky sea salt.